John Myers
Pointed Cabbage Vegetables
The perfect pointed cabbage vegetables recipe with a picture and simple step-by-step instructions.
- 1 smaller Cabbage
- 20 g Butter
- 100 g Ham cubes
- 1 small Diced onion
- 2 tablespoon Water
- Salt and pepper
- Freshly grated nutmeg
- Remove the outer leaves with withered edges from the pointed cabbage, then quarter the head lengthways and cut away the hard pieces of stalk generously. Cut everything else across into strips about 2 cm wide.
- Drain the butter in a large saucepan, fry the diced ham and onion in it until translucent (do not brown). Add the pointed cabbage strips and sauté briefly, stir once, put a lid on and cook over low heat for about 5 minutes. Then stir again and when the vegetables stick slightly to the bottom of the pot, add 2 tablespoons of water, salt and pepper and cook for another 5 minutes.
- I have noticed that if the vegetables are lightly browned on the bottom, the taste results in a particularly fine aroma. Season to taste again before serving. If you like, you can add a little freshly grated nutmeg.
- I served the pointed cabbage vegetables with boiled pork tongue with horseradish sauce. This recipe is already here: ox breast and pork tongue in horseradish sauce
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